Barley Bake

Barley Bake

224 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 50 m
Recipe by  KATINHAT

“Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
  3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

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Reviews (224)

Rate This Recipe
Frann R.

Frann R.

This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxuries. When I serve it as a main dish, I double the amount of mushrooms that really give it a meaty flavor without the meat. I've fooled lots of friends. Leftovers are good cold, for summer outings I've added fresh diced tomatos and green onions to the cold mixture, keeping it in a cooler until serving.



Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altitude. The pine nuts got all toasty, and it was quite good. I am a barley fan. I will try using a rice cooker next time as it frees up the oven for other things!



This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil rather than butter, and I added chickpeas for some more protein/fiber. I did have to keep this in the oven longer than 75 minutes, so next time I will increase the oven temp. This was my first time cooking with barley, and I'm happy to report that it won't be my last!

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Amount Per Serving (6 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 437 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Beaker's Vegetable Barley Soup


next recipe:

Mushroom Lentil Barley Stew